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Canning Inferno

I’ve been paging through my canning cookbook in my spare time and selecting recipes that I want to try. I found two that I decided to attempt this weekend: Tomatillo Salsa and a concoction called Inferno Wine Jelly. I love hot pepper jelly and the latter was the closest thing that I found that didn’t call for food coloring.

I didn't have quite enough tomatillos for the double batch of salsa so I grabbed a couple of green tomatoes from my garden.

I didn’t have quite enough tomatillos for the double batch of salsa so I grabbed a couple of green tomatoes from my garden.

I ended up with more salsa than I thought and hadn't washed enough jars. I put the extra in a new jar (once I could wash it) and froze it instead.

I ended up with more salsa than I thought and hadn’t washed enough jars. I put the extra in a new jar (once I could wash it) and froze it instead.

In addition to the frozen jar, I ended up with eight processed jars. The salsa needs to sit for a few weeks so the flavors can meld.

In addition to the frozen jar, I ended up with eight processed jars. The salsa needs to sit for a few weeks so the flavors can meld.

I goofed on the recipe for the wine jelly, which contains flecks of pepper. I made a double batch of the jelly as well, but forgot to double the amount of pectin. Not wanting to waste the $45 worth of wine in the recipe, I decided to reboil it. Just as well as the peppers are better distributed in the redo batch.

I goofed on the recipe for the wine jelly, which contains flecks of pepper. I made a double batch of the jelly as well, but forgot to double the amount of pectin. Not wanting to waste the $45 worth of wine in the recipe, I decided to reboil it. Just as well, as the peppers are better distributed in the redo batch.

Ta-da! If it turns out the jelly still isn't as set as it should be, I'll call it glaze and that will be that.

Ta-da! If it turns out the jelly still isn’t as set as it should be, I’ll call it glaze and that will be that.